Here’s what you’ll need:

Set out a few different kinds of each of the basic sandwich components – whatever looks freshest, most interesting, and most colorful. Choose some hearty sliced breads for toasting (set the toaster on the table as part of the spread) and some fresh New Orleans style French bread (aka po-boy bread) for making a BLT po-boy.  

• Crispy Bacon: Hickory smoked bacon, peppered bacon, turkey bacon, and plant-based bacon if you want a vegan option. Pro tip: Roast the bacon in the oven on rimmed sheet pans (1 lb bacon per pan) at 375°F for about 15 minutes.
• Fresh Lettuce: The colder and crispier, the better – such as Romaine or good old iceberg lettuce, because it’s as crispy as lettuce gets.
• Tomatoes: Go for the ripest, prettiest you can find – Roma tomatoes, beefsteak, heirloom or Creole tomatoes. Chill and slice ’em thick.
• Bread: Any great quality sliced breads from white sandwich to crusty sourdough to New Orleans style French bread, if you can get it.
• Extra Toppings & Sides: Set out sliced avocado, sliced cheeses, our Hot & Spicy Pimento Cheese, sliced red onions, salt & pepper, pickles and potato chips.

Creamy condiments made with Blue Plate– That’s the good stuff!

Classic Blue Plate Mayo and Blue Plate Hot & Spicy Mayo are the BLT standards, but why not mix it up? Set out dishes of easy-to-make mayo-based condiments such as Hot Dill Pickle Mayo, Louisiana Style Remoulade Sauce, Homemade Ranch Dressing, Pink Fry Sauce, and our famous Hot & Spicy Pimento Cheese – our dip that doubles as a sandwich spread.

Prep Ahead: How to Assemble a BLT Bar.

One great thing about a BLT Bar is it can be prepped mostly ahead of time. First, cook the bacon, arrange it on a platter on paper towels, and keep it warm. Mix up your mayonnaise spreads and sauces and refrigerate them until the last minute. When it’s time to eat, slice and arrange the tomatoes, lettuce and other toppings on platters. Then set out the condiments, fire up the toaster and ring the dinner bell!

How do you BLT? So many ways.

How about hickory smoked bacon, beefsteak tomato, Romaine lettuce, and Hot & Spicy Pimento Cheese on toasted sourdough? Or peppered bacon, Roma tomato, curly leaf lettuce, red onions and straight up Blue Plate Mayo on a length of fresh New Orleans po-boy bread? Endless possibilities, all dressed to perfection with Blue Plate Mayo – That’s the good stuff!

Our Famous Hot & Spicy Pimento Cheese Recipe:

Ingredients

• 4 ounces extra-sharp cheddar cheese, shredded
• 4 ounces pepper jack cheese, shredded
• 4 ounces aged gouda cheese, shredded
• 4 ounces cream cheese
• 1/2 cup Blue Plate® Hot & Spicy Mayonnaise
• 1 (4 ounce) jar pimentos, drained
• 1/4 cup green onions, chopped
• 1 tablespoon grated sweet onion
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon coarse salt
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon granulated sugar

Directions

Combine the cheddar, pepper jack, gouda, cream cheese, mayonnaise, pimentos, onions, Worcestershire sauce, salt, paprika and sugar in a bowl and mix well. Divide the mixture in half and place half in the bowl of a food processor and pulse until somewhat smooth. Transfer the mixture to a large bowl with the remaining cheese and fold together. Refrigerate for at least 2 hours and up to overnight to allow the flavors to meld.

At Hogs For The Cause 2025, one incredible recipe stole the show in the Blue Plate® Mayonnaise Best Side category. Congratulations to Team Stabbin’ for bringing the heat (and the sweet) with this dream of a winning side dish. Whether you’re planning your next backyard bash or just want to savor a taste of the South, this side will bring serious Louisiana flavor to your table. That’s the good stuff!

Captain’s Smoked Bacon-Wrapped Shrimp with Louisiana White Sauce

Recipe courtesy of Hogs For The Cause Team Stabbin’

INGREDIENTS

Shrimp:

• 1 pound jumbo raw shrimp, peeled and deveined (leave tails on)
• 1 pound uncured bacon
• 1 cup olive oil
• Juice of 2 limes
• 3 cloves garlic, diced
• Wooden toothpicks, soaked in water for 20 minutes
• 2 tablespoon Cavender’s Greek Seasoning
• 1 tablespoon salt

 

Louisiana White Sauce:

• 1 cup Blue Plate® Mayonnaise
• ½ cup cider vinegar
• 2 tablespoons cane syrup
• 1 tablespoon prepared horseradish
• 1 teaspoon black pepper
• Juice of 1 lemon
• ¼ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon cayenne pepper
• ½ jalapeño, seeded and diced
• 1 tablespoon diced pickles (spicy style if available)

INSTRUCTIONS

1. Whisk together the olive oil, lime juice and garlic. Add the shrimp; cover and marinate in refrigerator overnight.
2. Make the Louisiana White Sauce: In a bowl, whisk all sauce ingredients together. Cover and refrigerate for at least 8 hours or overnight.
3. Drain the shrimp and season with the Greek seasoning and salt. Wrap each shrimp with bacon and secure with a soaked toothpick.
4. Smoke the shrimp at 250°F for 1 hour using applewood chips or chunks.
5. Arrange the shrimp in a pinwheel on a platter with tails pointed inward. Drizzle generously with Louisiana White Sauce and garnish with chopped chives.

 

Blue Plate Mayo isn’t just for dressing a burger bun. It’s the Southern grill master’s power ingredient – and once you try it you’ll never look back. Whatever’s on the grill, whipping Blue Plate into your marinades and basting sauces will lock in juices and flavors and create a perfect char and a crispy sear. Bring the flavor like a pro with our classic recipes for seafood, steaks, chicken, burgers and more, complete with sauces and marinades – plus delicious veggies, sides, dressings and dips made extra rich and delicious with Blue Plate – That’s the good stuff!

Sensational Seafood

The magnificent non-stick power of Blue Plate Mayo is real! As a marinade or baste, Blue Plate Mayo seals in delicate seafood flavors, helps hold fish together on the grill, and prevents sticking and flaring.

• Grilled Blackened Shrimp Skewers –Jumbo Gulf shrimp are tossed in a mixture of Blue Plate Mayo and spices to seal in juicy flavors on the grill.

• Grilled Red Snapper with Avocado Mayonnaise and Salsa Verde – Whip up our Blue Plate avocado mayo to seal in the delicate flavor of the fish – and hold it together, too. Try it with any firm, white fish.

Burgers & Dogs

Take burgers and dogs to the next level with delicious mix-ins and flavorful toppings that start with your favorite mayo.

• Cajun Smash Burger – Mixing Blue Plate Mayo into the burger meat holds these burgers together under pressure. Spread a little Blue Plate on the bun tops before toasting them on the griddle.
• The Ultimate Hamburger – With Blue Plate Mayo mixed into the burger meat along with steak sauce and Worcestershire, this burger’s flavor and juiciness are top notch.
• Grilled Burgers with Pineapple Salsa & Alabama-Style White BBQ Sauce – A favorite recipe along the Gulf Coast, these burgers will bring a taste of the tropics to any poolside, patio, backyard or porch cookout. Delish!
• Slaw Dogs – Our popular, traditional coleslaw adds crunch and creaminess to your favorite grilled hot dogs.

Juicy Grilled Meats

These flavored mayonnaise spreads and marinade recipes do triple duty for your favorite grilled meats and fish by adding flavor, keeping the grill from flaring up, sealing in juices and keeping foods from sticking to the grill. The magnificent non-stick power of Blue Plate Mayo is real!

• Perfectly Grilled Chicken with Creole Mustard Mayonnaise Marinade – So easy to make and great-tasting, too! Marinate for two hours or overnight for best results.
• Perfectly Grilled Ribeyes with Tarragon Mayonnaise – Juicy ribeyes + flavorful tarragon mayo = non-stick grilling at its finest.

Perfect Grilled Veggies

Grilled veggies are a wonderfully smoky treat and the perfect accompaniment to grilled seafood, meats and burgers.

• Grilled Artichokes with Lemon Caper Aioli – Grilled rather than steamed artichokes offer more flavor, and the lemony, garlicky aioli made with Blue Plate is perfect for dipping.
• Smoked Corn (Elote) – This side dish made the winning lineup at the Hogs for the Cause Barbecue competition in New Orleans.
• Mexican Street Corn – A traditional dish sold by street vendors in Mexico and the Southwest, this recipe features mayo, sour cream and crumbled cotija or feta. Yum.

Sides & Slaws

Sides, salads and slaws made extra rich ‘n creamy with the good stuff – oh yeah! At each stage in the preparation of a grilled feast complete with side dishes, Blue Plate is the power ingredient that Southern grill masters can’t do without.

Get more info on Blue Plate Mayo non-stick grilling & more recipes.

The only thing we love more than a deviled egg is a whole tray of ’em. This Southern staple shows up dressed to impress at every Easter dinner, potluck, baby shower, barbecue and boil. Choose from our favorite Southern deviled egg recipes, dressed up with Cajun spices, spicy shrimp, crispy chicken cracklins, and tangy dill pickles – and don’t miss our crowd-pleasing deviled egg dip that uses only 6 eggs. For the richest, creamiest deviled eggs on the table, mix in a few dollops of Blue Plate Mayo. That’s the good stuff!

Classic Deviled Egg Dip 

Bloody Mary Deviled Eggs

Chicken Cracklin’ Deviled Eggs 

Dill Pickle Deviled Eggs 

Bang Bang Shrimp Deviled Eggs

Basic Stuffed Eggs

Spicy Cajun Deviled Eggs

 

 

A record-breaking year!

A big shout-out to the phenomenal teams who spent all year raising a record-breaking $5.25+ million, dishing out mouthwatering eats, and bringing the good times soaring at Hogs. Every single team knocked it out of the park, but a select few truly sizzled. Meet the 2025 Champions:

🏆 2025 Hogs for the Cause Awards

💰 Top Fundraising Teams

This is where we get to be a mayo with a mission.

Hogs for the Cause is an annual celebration of year-round fundraising efforts to help kids fighting brain cancer. It’s the premier nationwide funding source for outreach services to these children and their families, and Blue Plate Mayo is proud to be a sponsor and supporter. Didn’t make it to the fest? You can crack open your piggy bank and donate anytime, all year long.

MAKE A DONATION

A recap of Hogs For The Cause 2025:

🔥 BBQ Battles: 95+ teams cooked for the win, including the 2024 winning teams who came back for more.

🎶 Live Music & Dancing: Multiple stages rocked with national and local Nola bands all weekend long, including Charley Crockett, Zach Top, Willow Avalon, JD McPherson, and more.

🍻 Food, Drinks & Fun: From craft cocktails to the South’s best sweet tea to ice-cold beer, there was no shortage of sips to wash down all that tasty BBQ. Stay tuned for news on next year’s festival at hogsfest.org.

Get festive at home: Make Blue Plate’s Hot & Spicy Pimento Cheese

GET RECIPE

Mardi Gras season means the aromas of everything delicious will be coming from kitchens up and down the block. And whether you’re marching in costume on the route, or catching throws, or hosting a krewe of friends at home, you’re gonna need party food that’s big, bold, and joyful – just like Mardi Gras Day. Set the table with purple, green and gold and roll into Mardi Gras with our downright delicious recipes, all made extra rich ‘n tasty with Blue Plate Mayo – That’s the good stuff!

Parade Day Po-Boys

 

As the Official Mayo of the Po-Boy, we like to think our po-boy recipes are Mardi Gras royalty! We’ve even got our own Po-Boy Guide so you can dive deep into New Orleans po-boys, how to dress them and where to eat them.

Mini Po-Boy Party Platter

Creole Hot Sausage Po-Boy

Roast Beef Debris Po-Boy

Fried Blackened Shrimp Po-Boy

Cochon de Lait Po-Boy

Handheld Street Bites

 

We all need a hand free to catch beads or hold a drink during Carnival, so why not plan for it? Get parade ready with these street snack favorites that are easy to make and fun to eat at Mardi Gras.

Crawfish Hand Pies

Cajun Pigs in a Blanket

Crawfish Fritters with Spicy Comeback Sauce

Classic Ham & Swiss Sliders

Muffuletta Wrap

The Big Easy Buffet

 

Here’s how to fuel up for a full day of parading, walking and dancing with the ultimate Mardi Gras party spread! These festive bites and classic New Orleans party foods will keep your krewe satisfied from Zulu through to the last truck parade.

Jalapeño Pimento Cheese Dip

Bloody Mary Deviled Eggs

Fancy Cajun Crab Dip

Jambalaya Quiche

Muffuletta Pasta Salad

Devilishly Good Chocolate Mayo Cupcakes

 

A corn dog bar is a fun and easy way to feed a crowd – just stack some piping hot corn dogs on a platter and pair them with dips, sauces, and sides to create a spread everyone will love. Perfect for picnics, kids’ parties, or any laid-back gathering, corn dogs are simple to serve, easy to eat with a drink in one hand – and it’s fun to reinvent this all-American classic with Louisiana flavors.

Serve a corn dog bar to remember:

• Start with a tray piled high with golden, crispy corn dogs: Stick to classic corn dogs made with hot dogs, or mix it up with mini corn dogs, veggie options and “Cajun corn dogs” (made with boudin, a spicy Cajun pork and rice sausage).

•  Bring on the sauces and dips! Elevate this retro snack into something special with hot honey mayo, Creole mustard, spicy remoulade sauce, creamy ranch dressing – you name it.

• Don’t forget toppers and sides, like crispy fried onions and pickle relish, Southern staples like spicy pimento cheese dip, and a nice crunchy coleslaw.

Top 10 Corn Dog Sauces, Dips & Sides

Get the recipes and try out our favorite sauces, dips and sides to serve with corn dogs – all made extra rich ‘n creamy with Blue Plate Mayo – That’s the good stuff!

1. Louisiana Style Hot Honey Mayo

A little spicy, nice and creamy, and plenty sweet, this is the Louisiana style corn dog dipper that no corn dog spread should be without.

2. Hot Dill Pickle Mayo

For pickle lovers who happen to be Southern, this is the dream. Slather it on a corn dog and enjoy one of the South’s favorite flavors.

3. Tiger Mayo

Tiger Sauce is another Louisiana classic that, when paired with rich ‘n creamy Blue Plate Mayo, delivers the sweet heat we love.

4. Pink Fry Sauce

This sauce is a Gulf coast classic that many of us in Alabama, Mississippi and Louisiana grew up with as a dipper for anything fried – and for corn dogs of course.

5. Louisiana Style Remoulade Sauce

Full of classic Creole flavors, this is Louisiana’s spicy version of a traditional French sauce for seafood. Here in the Gulf South it’s popular as a condiment and dipping sauce for anything dippable!

6. Hot & Spicy Pimento Cheese

A classic Southern dip that is always invited to the party. Mixing Blue Plate Hot & Spicy Mayonnaise with three cheeses brings it to a whole new level.

7. Ranch Dressing 

Homemade is the best, and surprisingly easy to make with help from Blue Plate Mayonnaise. Store the dressing for up to a week in a closed container in the refrigerator.

8. Creole Hot Corn Dip

Red bell peppers and green jalapeños add color and flavor to this cheesy, hot and bubbly dip. It’s seasoned Creole style – a perfect side dish for a corn dog spread.

9. Sriracha Comeback Sauce

“Comeback” sauce comes from Mississippi and has won the hearts and tastebuds of the whole Gulf South. This version has a little kick from a spicy Vietnamese style Sriracha sauce.

10. Southern Kick Coleslaw

A classic slaw with some extra Louisiana style heat provided by Blue Plate Hot & Spicy Mayonnaise. Serve it chilled as a nice and crunchy side dish.

 

 

Part of the fun of being an Official Sponsor of the 2025 New Orleans Super Bowl Host Committee is sharing the big flavors of the Big Easy. Because in a city like ours that lives to eat, every game day is a feast. New Orleans football fans always bring big flavor to the table, so we’ve rounded up our most score-worthy recipes for your game day spread, all made with the rich and creamy goodness of Blue Plate – That’s the good stuff! Get ready to turn game day into a true celebration of food, friends and football.

Cajun Pigs In A Blanket

Bayou Hot Chicken Dip

Creole Hot Sausage Po-Boy

Game Day Spicy Fried Chicken Sandwich

Hot & Spicy Pimento Cheese

Crispy Baked Chicken Wings with Spicy Ranch Dressing

 

 

From potato salad seasoned with crab boil to dips comin’ in hot from the bayou, this game-day “Super Menu” is a winner. As an official sponsor of the 2025 Super Bowl Host Committee, we’re giving our guests a taste of New Orleans they’ll never forget! We created these recipes to represent the New Orleans and Louisiana food culture we’re famous for – and they’ll make a great kickoff for anyone’s game-day spread. That’s the good stuff!

Creole Shrimp Cocktail

Fried Fish with Remoulade Sauce

Hot & Spicy Pimento Cheese

Cajun Dipping Sauce 

Chocolate Mayo Brownie Bites

Crab Boil Potato Salad

Southern Kick Coleslaw

In Louisiana we’ve got traditions all day long. One of the most hotly debated traditions around here, started long ago down the bayou in Cajun country, is putting potato salad in a bowl of gumbo. (But don’t worry, the rice doesn’t have to go anywhere! Two starches can be better than one, cher.)

The rules of potato salad in gumbo:

Across Louisiana we solidly agree on our love of gumbo, but we’re divided on this important matter of potato salad. Some of us want only rice in their gumbo, with maybe some potato salad on the side. Some want only potato salad in their gumbo. And some want both – if it’s done right! Everyone has their own way, but here is ours, and we’re sticking to it:

1. The potato salad has to be cold.

Gumbo is served piping hot and very peppery and spicy, so the trick is to scoop a little bit of the cold potato salad on your spoon first, and then spoon up the hot gumbo on top of it and eat it all in the same bite. The cold potato salad and spicy hot gumbo together create a sensation that’s as Louisiana as Mardi Gras and Jazz.

2. The creamier, the better.

You don’t put just any potato salad in gumbo. It has to be super creamy and “low profile” – with either small pieces of potato or mashed potato, and any seasoning veggies must be chopped small.

3. It has to be mustard based.

There’s some kind of je ne said quoi sensation when that cold, mustardy potato salad hits the hot, peppery gumbo. You kind of have to be there for it, so let’s get cooking!

4. There are no rules.

When all’s said and done, people will do it their way. They’ll put the potato salad in the bowl but at the very edge. Or they’ll drop it in the center of the gumbo. Or they’ll keep it in a separate side dish but still do the double dip thing. What’s important is to savor and enjoy two Southern culinary masterpieces whenever you can: Southern Potato Salad and Louisiana Gumbo. As they say down bayou in Cajun country, ca c’est bon.

What’s a potato salad without Blue Plate Mayo?

We hope we never find out! Blue Plate Mayo’s recipe using only the egg yolks whips up a perfectly creamy potato salad every time, to complement a gumbo or any other meal. Our favorite potato salad for gumbo is our Southern Potato Salad, but why stop there? Try these potato salads, all made extra rich ‘n creamy with help from Blue Plate Mayo – That’s the good stuff!

Southern Potato Salad

Old Fashioned Potato Salad

Crab Boil Potato Salad